Mary Hoffman is Director, Food Safety with The Acheson Group (TAG). In her nearly 20 years in the food industry, Mary has held technical and managerial positions at a variety of food production companies, directing corporate and facility-level quality, R&D, and laboratory teams and maintaining complete oversight of food safety management systems.
Specializing in manufacturing food safety/quality program development and continual improvement, Mary has held primary responsibilities for recall and crisis management and for ensuring compliance with regulatory requirements, Global Food Safety Initiative (GFIS) standards, and downstream stakeholder expectations. Mary has extensive experience leading proactive initiatives to assure the safe manufacture of food including supply chain risk mitigation, allergen control, environmental controls and monitoring, microbiological testing, and behavior-based Good Manufacturing Practice (GMP) coaching programs.
She is an American Society for Quality (ASQ) Certified Manager of Quality/Organizational Excellence, Advanced SQF Practitioner, and FSSC 22000 Internal Auditor. She holds Preventive Controls for Human and Animal Food PCQI Certifications, Foreign Supplier Verification Program (FSVP) Certification, HACCP certification, and a Project Management Certificate from UW Madison.
Mary holds a Bachelor of Science in Biology from Carroll University, Waukesha, Wis., and a Master of Agriculture and Life Sciences with an emphasis in Food Safety and Biosecurity from Virginia Polytechnic Institute and State University.